Lamb Shank Korma

Method

  1. Toss lamb shanks in flour, turmeric, garlic and curry powder. Shake off excess.
  2. Heat frying pan, add olive oil and sear off lamb shanks until golden. Transfer the lamb to a slow cooker*, pour over simmer sauce and cook for 2 hours on high.
  3. Add sweet potato and continue cooking for another hour on high or until potatoes are soft and the lamb is tender and falls off the bone.
  4. Toss prepared rice with turmeric and toasted almonds. Divide the rice amongst 4 bowls.
  5. To serve: top each bowl with a lamb shank and sweet potato and drizzle with sauce. Garnish with coriander and serve with warm naan bread.

*If you dont have a slow cooker, you could use a heavy-based ‘cook and serve’ style pan (we recommend 28cm pan). Cook on a low heat for this method.

Recipe: Courtesy of Tracey, ALDI Test Kitchen